Crab Remick

John Besh and Chris Lusk’s lighter interpretation of the classic New Orleans baked crab dish adds brightness with lemon juice and Dijon mustard.

  • Total Time:
  • Servings: 12

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How to Make Crab Cakes


  • 2 slices of bacon
  • 1/4 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon chili sauce
  • Kosher salt
  • Pepper
  • 8 ounces jumbo lump crabmeat, picked over
  • Snipped chives
  • Saltines, for serving

How to make this recipe

  1. Preheat the oven to 425°. In a nonstick skillet, cook the bacon over moderate heat until crisp, 5 minutes. Drain, then finely chop.

  2. In a medium bowl, mix the mayonnaise with the olive oil, mustard, lemon juice and chili sauce; season with salt and pepper. Fold in the crab. Spoon the mixture into 12 small ramekins and arrange on a rimmed baking sheet. Bake until lightly browned, 5 to 7 minutes. Garnish with the bacon and chives; serve with saltines.

Contributed By Photo © Eva Kolenko Published November 2016

1090409 recipes/crab-remick 2016-09-22T16:13:36+00:00 John Besh, Chris Lusk november-2016 recipes,crab-remick 1090409

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